Mystery Ingredient Fish Chowder
I encountered this mystery ingredient in a fish dish twice in the last few months: once at a sumptuous Chinese banquet and the other time at a high end restaurant in my home town. It has a surprisingly delicious effect on mild-flavored fish, adding a complexity and a velvety mouthfeel. And what is it? Concentrated chicken stock. Which means you can make Mystery Ingredient Fish Chowder in a hotel room microwave, as I did the other night, using fruit from the breakfast buffet and a can of Campbells from the nearest supermarket. Serves 4-6.
Ingredients:
2 lbs cod, flounder, halibut or other firm white fish fillets (I used rockfish, aka Pacific red snapper)
2 T butter (mine came from the breakfast buffet)
2 minced garlic cloves (optional)
8 oz concentrated (double strength) chicken stock
8 oz or more dry white wine
¼ c dried goji berries, currants or raisins (I used currants because I had some)
Salt and pepper to taste
Method: melt butter in a large saucepan or microwave. (If using microwave, cover the dish so it doesn’t explode and make a mess.) Add the garlic and sauté or cook on high temperature until fragrant, about a minute or two. Add the fish, chicken stock, wine and fruit. Poach or microwave on high about 5 minutes until the fish begins to flake. Remove the fish to a plate (use a slotted spatula so it doesn’t fall apart) then reduce the stock by about 1/3. Return the fish to the stock and reheat. Taste and add salt and pepper as needed. (I didn’t add any.) Serve over rice or quinoa or with bread for mopping up the delicious gravy.
